Apple Cider Doughnut Loaf Cake from Bon Appetit

When we stayed in our Fishkill home last month, I went into full hygge mode and just wanted to eat and bake indoors. As I flipped through the pages of Bon Appetit magazine, I came across a recipe for an Apple Cider Doughnut Loaf Cake and was obsessed with making it. How perfect did it sound to eat a warm loaf cake with a cup of coffee while the temperatures were freezing outside? And sure, there are plenty of farms in the area that sell apple cider doughnuts, but nothing beats something fresh and homemade. What’s nice about this apple cider doughnut loaf recipe is that it’s super easy to make. The most complicated part is that you have to reduce some apple cider in a saucepan for a couple of minutes, but otherwise you just mix things in one bowl, pour into a pan, and bake.


Apple Cider Doughnut Loaf Cake from Bon Appetit
9 tablespoons unsalted butter, divided
1 1/2 cups apple cider
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch (if you don’t have cornstarch, you can just use flour. I happened to have sweet potato starch and used that, which worked nicely.)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon, divided
1/2 teaspoon freshly grated nutmeg, divided (I skipped this since I didn’t have any nutmeg)
2 large eggs at room temperature
1 cup sugar, divided

Step 1 – Place a rack in the middle of the oven. Preheat the oven to 325 degrees. Lightly butter an 8 1/2 x 4 1/2″ or 9 x 5″ pan. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to 3/4 cup, 8-10 minutes. Pour 1/4 cup reduced cider into a small bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

Step 2 – Melt 8 tablespoons butter in same saucepan over low heat. Let cool slightly.

Step 3 – Whisk flour, cornstarch, baking powder, baking soda, 1 teaspoon salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a medium bowl to combine.

Step 4 – Whisk eggs and 3/4 cup sugar in a large bowl until pale and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and no spots of fat remain. Reserve saucepan.

Step 5 – Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions. Whisk just until no lumps remain. Batter will be thin.

Step 6 – Scrape batter into a pan. Bake cake, rotating halfway through, until deep golden brown and a fork inserted into the center comes out clean, ~60 minutes-80 minutes. (My toaster oven cooked this in 1 hour).

Step 7 – Meanwhile, mix a big pinch of salt, remaining 1/4 cup of sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.

Step 8 – Brush the warm butter mixture over the top and sides of the cake. Sprinkle generously with sugar mixture.